GAZPACHO

AvatarCaxton magazines staff
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There’s certainly no lack of style when Angela Steur, design director of Design of the Times (011 447 2258), entertains. Here are her recipes for a stress-free summer spread

GAZPACHO

INGREDIENTS

  • 1kg tomatoes, peeled
  • 1 cucumber
  • 1 green pepper
  • half an onion
  • 1 celery stick
  • 1 garlic clove
  • 25ml tomato purée
  • 50ml olive oil
  • 25ml white wine vinegar
  • 10ml salt
  • plain yoghurt, diced cucumber, chopped spring onions, black pepper and Tabasco, to serve

METHOD

1. Place all the ingredients in a blender and liquidise until smooth.
2. Chill the mixture in the refrigerator for about 2 hours.
3. Serve in bowls topped with the yoghurt, diced cucumber and spring onions, adding pepper and Tabasco to taste.

This recipe serves 6.